Why does the fried dough stick dough bubble?

Sometimes there will be many small bubbles on the surface of fried dough sticks, mainly due to the following reasons:

1. The amount of leavening agent added is too large

In addition to using a leavening agent for fried dough sticks, some fried dough sticks also add baking powder. Excessive gas production can easily cause small bubbles to appear on the surface of the fried dough sticks.

2. The dough has not been lifted

After the dough is mixed, it needs to be lifted 2-3 times. If it is not lifted, the gluten network of the dough will be uneven and the fried dough sticks will be fried. Small bubbles are prone to appear.

3. Flour quality issues

If malt wheat or insect wheat flour is used, small bubbles may easily appear on the surface of the dough sticks.

Let’s talk about the specific method of making fried dough sticks:

Preparation: one tablespoon of baking powder, one tablespoon of soda, one tablespoon or 1.5 tablespoons of salt, about 600 grams of noodles, and 300 ml of water.

Method:

(1) Add baking powder, soda and salt to water and stir slightly to dissolve, add flour and mix thoroughly, knead into a dough, let it rest for 10-15 minutes, and turn the dough into a dough. Pull the dough around and gently toward the center to make it smooth. Apply oil to the dough and let it rest for another 20-30 minutes. Pull the dough again and apply oil. Repeat this for 2 or 3 times. The dough will become very smooth and the surface will be fine. Like silk. Let the noodles sit for at least four hours before you can use them.

(2) Divide the dough into several pieces, take out one piece first, grease the cutting board, roll the dough into a long strip 7.8 cm wide and 0.3-0.5 cm thick, cover it with a damp cloth, and let it rest for 10 -15 minutes, cut into two finger-width strips, overlap the two strips, use chopsticks to press in the middle, hold the two ends with your fingers to stretch, snap them, put them in a hot oil pan, use chopsticks to stir the dough sticks to make them Keep rolling so that the fried dough sticks will grow bigger (it is best to pinch the two ends tightly, otherwise they will separate during frying).

(3) The oil must be hot. The best level is when the fried dough sticks are put in and they float quickly, otherwise the fried dough sticks will not rise. The dough is very elastic. If it doesn't roll out, you can wait a moment and roll it out again. If the pot is not big enough, you can cut the overlapping strips into two sections and fry them again. (If you want to fry fried dough sticks, cut the dough into a ball, roll it into a round shape, make two slits in the middle with a knife, and put it into the pan for frying.)

Features: Youtiao are made of flour, baking soda or alkali flour, rolled out , salt solution and water are added to form a soft dough, knead it repeatedly and evenly, let it sit for 2 hours, roll it into sheets, and cut it into long strips. Take two pieces and twist them together and put them in the pan. When frying, use long chopsticks to constantly turn the fried dough sticks. Take them out when they are golden in color, crispy on the outside and soft on the inside, salty and delicious.